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Ingredientes
- 1/4 c. fresh basil leaves
- 2 Tbsp. toasted pine nuts
- 1 Tbsp. chopped garlic
- 1/4 c. extra virgin olive oil Salt to taste Freshly grnd black pepper to taste
- 1 c. mayonnaise Sturdy bread such as olive panini sliced Heirloom tomato slices Salt to taste Fresh mozzarella thinly sliced Thinly-sliced basil leaves Extra virgin olive oil to taste
Direcciones
- First, make the mayonnaise. Blanch 1/4 c. fresh basil leaves in salted boiling water, then shock in cool water. Pat dry (Thomas said this helps basil stay green). Puree basil in blender with 2 Tbsp. toasted pine nuts and 1 Tbsp. chopped garlic. Drizzle in 1/4 c. extra virgin olive oil and continue to blend. Season with salt and pepper, then stir into 1 c. mayonnaise. Refrigeratetill ready to serve.
- To make sandwiches, lightly grill or possibly toast slices or possibly halves of sturdy bread (Thomas used olive panini). Spread with 1 Tbsp. mayonnaise, then layer with 3 or possibly 4 slices different colored heirloom tomatoes and sprinkle with salt. Top with 4 thin slices fresh mozzarella, 3 or possibly 4 more slices tomato, dash salt, then 3 thinly sliced basil leaves. Drizzle with extra virgin olive oil. If sandwiches are too thick, remove some bread to hollow out rolls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 24g | |
| Calories 99 | |
| Calories from Fat 75 | 76% |
| Total Fat 8.95g | 11% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 119mg | 3% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.55g | 0% |
| Protein 2.37g | 4% |
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